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Zesty Corn Bread with Creamed Chicken

 Zesty Corn Bread with Creamed Chicken
I first made this creamed many years ago when I was taking a home economics class. It's great to serve at a brunch, and even children find it hard to resist!
4-6 ServingsPrep: 20 min. Bake: 15 min.


  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 3 tablespoons finely chopped onion, divided
  • 1 teaspoon paprika
  • 1 chicken bouillon cube
  • 1/2 cup boiling water
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/4 cup chopped green pepper
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash hot pepper sauce
  • 1 can (12 ounces) evaporated milk
  • 2 cups cubed cooked chicken
  • 2 tablespoons chopped pimientos


  • Prepare corn bread mix according to package directions, adding 2
  • tablespoons onion and the paprika. Spoon into a well-greased 4- to
  • 5-cup ring mold.
  • Bake at 400° for 15 minutes or until a toothpick inserted near
  • the center comes out clean. Let stand for 5 minutes. Turn out onto a
  • serving platter.
  • Meanwhile, dissolve bouillon in water; set aside. In a large

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Zesty Corn Bread with Creamed Chicken (continued)

Directions (continued)

  • saucepan, saute the mushrooms, green pepper and remaining onion in
  • butter until tender. Stir in the flour, salt, pepper and hot pepper
  • sauce until smooth. Add milk and prepared bouillon; cook over medium
  • heat for 2 minutes or until thickened and bubbly, stirring
  • constantly. Cook for 2-3 minutes. Add chicken and pimientos; heat
  • through. Spoon over corn bread. Yield: 4-6 servings.